Gluten-Free Dairy-Free Chili Mac
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This Gluten-free Chili Mac is a super-easy dinner that the whole family will love! It comes together in one pan, plus it has dairy-free and keto options too! With just a handful of ingredients, you can have this “better than the box” meal on your table, nourishing you and your family in almost no time at all.
This version has deeper flavor than most quick chili mac recipes thanks to a simple spice step—and it still comes together in one pan.
It's easy to want to resort to boxed mixes and convenience foods when you're leading a busy life, but it's not necessary.
Regardless of your time constraints, it IS possible to have wholesome meals on the table without too much fuss.
The key is pre-planning and picking the right recipes that cook quickly in one pan or a crock-pot while you’re busy with other things.
And this One-Pan Gluten-free Chili Mac is one such meal, and it's guaranteed to please.
What Makes This Chili Mac Better
This chili mac recipe is going to be a sure favorite in your home as it is in ours for the following reasons:
- One-pan for easy cleanup
- Deeper flavor from a simple spice step
- Option for firmer pasta texture
- Easily adaptable to special diets (dairy-free and low-carb, keto)
Ingredients
Here's the simple list of ingredients you need to pull this delectable meal together. For the full measurements, scroll down to the recipe card below.
- coconut oil or alternative healthy fat
- onion (finely diced)
- garlic (minced)
- ground beef (or any other ground meat as desired)
- tomato paste
- canned tomatoes (crushed or diced)
- beef broth
- cumin
- smoked paprika
- chili powder
- gluten-free elbow pasta
- shredded cheese (dairy-free or regular)
Recipe Notes
- Picky Eater Tip: Puree diced tomatoes with an immersion blender or regular blender first to hide big chunks of tomatoes that many kids don't like.
- Broth Tips: This Whole Chicken Bone Broth Recipe is a delicious recipe to use for this recipe. This Vegetable Broth Powder is another great option but you'll need to reduce the salt in the recipe if using this.
- Gluten-Free Pasta Options: Brown rice pasta works especially well here (Tinkyada and Trader Joe’s are both good options). For a lower-carb or keto option, use spaghetti squash, eggplant noodles, or a konjac-based noodle.
- Veggie Add-Ins: You can add just about any additional vegetable to this recipe for added nutrition. Bell peppers, carrots, spinach, or cabbage are all great choices.
- Garnish Options: Top this dish with garnishes like avocado slices, pickled jalapeños, hot sauce, fresh lime, parsley, or shredded cabbage.
- Grain-free Option: can be made grain-free using Konjac or another grain-free noodle.
- Gluten-free Pasta vs. Regular Pasta: Gluten-free pasta tends to absorb more water than regular pasta, but I've made this recipe with both regular and gluten-free pasta without altering the recipe, and it's turned out great both ways.
- For the Best Texture: For firmer pasta and a thicker sauce, cook the pasta separately and stir it in just before serving. This is especially helpful when using gluten-free pasta, which can soften quickly.
Chili Mac
Ingredients
- 1-2 teaspoons coconut oil (or avocado oil)
- 1 small onion (finely diced)
- 3 cloves garlic (minced)
- 1 pound ground beef (or any ground meat)
- 1 tablespoon chili powder (or to taste)
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- 3 tablespoons tomato paste
- 1 14.5 ounce canned tomatoes
- 1 ½ cups beef broth
- 1-2 teaspoons apple cider vinegar (or lime juice)
- 2 cups gluten-free elbow pasta (uncooked)
- ½ – 1 cup shredded cheese (dairy-free or regular)
- salt (to taste)
Instructions
- Heat oil in a large skillet. Add onion and cook until soft.
- Add meat and garlic. Cook until browned.
- Bloom spices: Add chili powder, cumin, and smoked paprika directly to the pan.
- Stir 30–60 seconds until fragrant.
- Add tomato paste and cook 1–2 minutes until slightly darkened.
- Stir in tomatoes and broth. Bring to a simmer.
- Stir in pasta, cover, and cook until tender (8–10 minutes), stirring occasionally.
- Stir in vinegar/lime juice + cheese. Let sit 5 minutes to thicken.
Slow Cooker
- For best flavor, brown the meat with garlic and spices in a skillet before adding to the slow cooker (optional but recommended).
- Transfer meat to slow cooker.
- Add tomato paste, crushed tomatoes, and broth. Stir to combine.
- Cook on low for 6–8 hours or on high for 3–4 hours.
- If adding dry pasta, stir it in during the last 20–30 minutes on LOW, stirring occasionally, until tender.
- If using cooked pasta, stir it in just before serving.
- Stir in cheese and a splash of vinegar or lime juice before serving.
- Taste and adjust salt as needed.
Notes
- Broth Tips: Homemade broth adds the best flavor. You can use chicken or beef broth, or a broth powder—just reduce added salt if your broth is already salted.
- Gluten-Free Pasta Tips: Gluten-free pasta tends to absorb more liquid than regular pasta and can soften quickly. Stir occasionally while cooking and avoid overcooking.
- For the Best Texture: If you prefer firmer pasta and a thicker sauce, cook the pasta separately according to package directions. Prepare the chili base with slightly less broth (about 1–1½ cups), then stir the cooked pasta in just before serving.
- Pasta Options: Brown rice pasta works especially well here (Tinkyada and Trader Joe’s are both good options). You can also use lentil or chickpea pasta, though they may change the texture slightly. Use keto noodles or eggplant noodles for a keto option.
- Low-Carb & Grain-Free Options: For a lower-carb or grain-free version, use spaghetti squash or a konjac-based noodle instead of pasta.
- Veggie Add-Ins: This recipe is easy to customize with extra vegetables. Bell peppers, carrots, spinach, or cabbage all work well—add them with the onions or stir in quick-cooking vegetables near the end.
- Garnish Ideas: Top with avocado slices, pickled jalapeños, hot sauce, fresh lime juice, parsley, or shredded cabbage.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
More Quick and Easy Meals
Here are some more easy healthy meals the whole family will love.
- Gluten-free Vegan Mac and Cheese
- Keto Fried Rice
- Egg Roll in a Bowl
- Easy Baked Chicken Nuggets
- Indian Lentils (ready in as little as 9 minutes – not low carb)
What is YOUR favorite super quick meal?
Hi! Could I substitute coconut oil for Avocado oil?
Hi there! Sure you can. There won’t be that much of a difference unless you use unrefined coconut oil and also when cooled it will have some solid fat. I hope it works well for you!
Nice, quick weeknight meal. Everyone in my family loved it. Husband is very excited for leftovers tomorrow.
So glad to hear that it was a big hit!
This is the best recipe! I don’t usually have a lot of energy to cook, and this is so easy & healthy. I use violife cheddar shreds and it tastes great. Highly recommend!
Awww thanks, Christina! We love it too! I should try that cheese! I hope to do a DIY cheddar. Would be fun to have for this! Hope you are well.
This is a great meal specially for workers.
Thanks so much!
Honestly loved this recipe ! We made it without the cheese sauce and was very good however I’ve seen many people ask about the DF cheese sauce. Me and my wife highly recommend this one we found while making vegan stuffed peppers:
https://elavegan.com/easy-vegan-cheese-sauce-recipe/
So glad you liked it! Yes, I’m hoping to have a DF cheese sauce here soon but gosh so little time! I have another cheesy sauce done–need to post it – stay tuned and thanks again for the kind words.
Great recipe, very yummy!
Would this work if I threw it in the crockpot on low??
From the little I know about this I think it will work – try it and let me know!
Our Costco has begun selling Banza Chickpea Macaroni and Cheese. We just don’t use the dairy cheese powder (if you can eat dairy, it’s tasty!) and we love it! The pasta holds up really well and tastes great! Highly recommended if you can find it.
Nice! I think I noticed that brand in another setting about 2 weeks ago. One question–I think I checked and it’s not non GMO or organic, correct? My only concern is that even w/ non GMO garbanzos, that they are often sprayed with glyphosate as a ripening or dessicating agent. I guess contacting the company about that would be the best course of action. Have you tried Tinkyada or Trader Joe’s?
It is non-GMO Project certified though not organic. It does have xanthan gum and tapioca for those who may be sensitive. It’s also kosher.
I did see that – I checked out 2 brands at the time, but couldn’t remember which. Unfortunately it might still have glyphosate on it so not great. So upsetting!!!! I have some organic garbanzo pasta but haven’t tried it yet.
Hi! I have never did the gluten free “one pot” pasta recipes. Primarily because gluten free pasta cooking ends up with an not so appetizing water and it made me nervous that cooking it all together would make the broth funny. What gf pasta did you use? Or am I just overthinking it. Thanks!
Hi there. I’m so sorry! What brand did you use? I just checked and for some reason the link in the recipe wasn’t the best one…sorry about that! I put in a link to a really good brand so hopefully that helps! I also love Trader Joe’s Brown Rice pasta which is now mentioned in the post. Hope that helps and that it works out for you!